Millionaire's Shortbread

Everything you need for a showstopper Millionaire's Shortbread

• Bakels Shortbread Biscuit Mix
• Orley Chocomel Spread
• Choc Nibs

The Shortbread Layer:

Recipe:

• Press the shortbread dough into a parchment-lined 9×13" metal baking pan, using your fingertips to flatten it into an even layer:
• Believe me, it’s easiest to press out the shortbread mixture with your fingers versus something like a spatula or the bottom of a measuring cup.
• Prick the dough all over with a fork:
• If you have extra dough left over - roll them into round bars about 30mm thick for some bouns cookies.
• Refrigerate overnight
• Remove from fridge and allow to come to room temperature. (if you are making bonus cookies, now is the time to cut the round bars into fat slices and place it on a separate baking sheet lined with greaseproof paper)
• Bake at 190degrees (about 20 minutes), until the shortbread crust is golden brown on the edges:
• Let the shortbread cool for about 15 minutes.

The Caramel Layer:

Spread the ready to use Chocomel evenly on top of the cooled baked shortbread:

Refrigerate the bars to chill the Chocomel layer whole you make your Chocolate layer.

The Chocolate Layer:

Ingredients

• Choc Nibs - 500kg
• Creamy Yellow Margarine - 150g

Method

• Melt together the dark chocolate Nibs and butter in the microwave in short 1minute burst, stirring after each cycle until you have reached the perfectly smooth runny ganache
• Spread that over the Chocomel

• Refrigerate the bars for an hour to firm up the melted chocolate, then use the parchment paper to lift the bars out onto a cutting board.
• Then it’s really easy to cut into whatever shape you’d like:
• I like caramel squares best.

Optional: Add Salt to Make it Pop

While totally optional, I like to sprinkle of crushed Maldon Salt Flakes on top to contrast the sweetness of this decadent treat. Really makes it pop both visually and in the mouth!